Pumpkin Haupia Crunch Cake Recipe

Ingredients:

• 3 eggs
• 1 can (15 oz) pumpkin puree
• 1 can (12 oz) evaporated milk
• 1/2 cup sugar
• 2 tsp cinnamon
• 1/2 tsp salt
• 1 box (15.25 oz) yellow cake mix
• 1 cup chopped toasted walnuts or pecans
• 1 cup (2 sticks) butter, melted and cooled
• For Haupia (Coconut Custard):
• 1/4 cup cornstarch
• 1 can (14 oz) coconut cream (do not use lite coconut milk)
• 3/4 cup water
• 1/4 cup sugar
• Garnish (optional):
• toasted coconut flakes

Directions:

1. Preheat oven to 350°F. Line bottom of a greased 9x13” pan with parchment paper.
2. In a large bowl, whisk eggs then add pumpkin puree, evaporated milk, sugar, cinnamon, and salt. Stir until combined. Pour into prepared pan.
3. Sprinkle half the dry cake mix evenly over pumpkin mixture. Then sprinkle 1/2 cup nuts over cake mix. Repeat using the second half of the cake mix and the rest of the nuts. Spoon cooled melted butter over the top.
4. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for at least 15 minutes before inverting. Loosen the sides and gently invert cake onto a platter. Allow to cool completely.
5. Make haupia (coconut custard): In a small bowl, combine 1/4 cup cornstarch with 1/4 cup cold water; mix until smooth. Set aside.
6. In a small saucepan, mix coconut cream, 1/2 cup water, and sugar. Cook over medium heat, stirring often, until it starts to steam and tiny bubbles appear on the edges. Add cornstarch mixture and cook until thick, stirring constantly for 1-2 minutes. Remove from heat and cover with parchment paper laid directly on top of custard to prevent a skin from forming. Cool to room temperature.
7. Once cooled, pour the haupia evenly over the top of the pumpkin cake. Chill until ready to serve. Just before serving, sprinkle with toasted coconut flakes.